So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same.
Let’s face it; we all have those days where cooking feels like climbing a mountain. But what if I told you there’s a way to whip up a creamy, dreamy dish that will make you feel like a culinary genius in under 30 minutes? Enter The Ultimate Creamy Garlic Parmesan Chicken Pasta. This dish brings all the flavor without turning you into a kitchen zombie. Trust me, you’ll be making this weekly before you even realize it.
Why This Recipe is Awesome
You know how some recipes seem to require a degree in rocket science? Well, this one is about as complicated as boiling water. Seriously, it’s idiot-proof. If I can make it without burning down my kitchen, you can too. This creamy garlic goodness is perfect for impressing guests or just rewarding yourself for surviving yet another week. Plus, it’s a one-pan wonder, so you won’t have to scrub a mountain of dishes afterward. Less time cleaning means more time for Netflix binge-watching. Win-win, right?
Ingredients You’ll Need
Alright, gather up your supplies and let’s get cooking. Here’s what you’re gonna need:
- Boneless, skinless chicken breast — 2 large, cut into 1-inch cubes (because we’re not in the mood for any bone-fishing)
- Twisted pasta (fusilli) — 1 lb (450 g), or use penne/rotini if you’re feeling rebellious
- Unsalted butter — 3 Tbsp, divided (we’re trying to keep it classy, people)
- Fresh garlic, minced — 4-5 cloves (because garlic makes everything better)
- Heavy cream — 1 ½ cups (don’t skimp on the creaminess)
- Chicken broth — ½ cup (water is for watering plants, not cooking)
- Grated Parmesan cheese — 1 cup (freshly grated preferred, because you deserve that fancy cheese)
- Italian seasoning — 1 tsp, divided (because who doesn’t love a little Italian flair)
- Red pepper flakes — ¼ tsp, optional (add if you want to spice things up, wink wink)
- Fine salt & black pepper — to taste (season like you mean it)
- Fresh parsley, chopped — 2 Tbsp, for garnish (because we all need a little green in our lives)
Step-by-Step Instructions
Alright, let’s strut our stuff in the kitchen. Follow these steps, and you’ll be swimming in creamy pasta bliss before you know it.
Boil pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta until al dente per package directions. Reserve ½ cup of that glorious pasta water and then drain.
Season & sear chicken: Pat the chicken cubes dry like a good chef would. Season with salt, pepper, and ½ tsp Italian seasoning. In a large skillet over medium-high heat, melt 1 Tbsp butter. Sear the chicken for about 3-4 minutes per side until golden and cooked through. Transfer that deliciousness to a plate (don’t forget to keep those tasty juices).
Build garlic cream base: Lower the heat to medium. Toss in the remaining 2 Tbsp butter, then stir in the minced garlic and red pepper flakes. Cook until fragrant, about 30-60 seconds. Your kitchen should start smelling like a five-star restaurant.
Deglaze & simmer: Pour in the chicken broth, scraping up all those tasty browned bits from the skillet. Stir in the heavy cream and the remaining ½ tsp of Italian seasoning. Let it simmer gently for about 2-3 minutes until it thickens slightly.
Melt Parmesan: Reduce the heat to low and gradually sprinkle in that beautiful Parmesan cheese, stirring until it melts and the sauce becomes velvety smooth. Can you hear the angels singing?
Combine: Return the chicken (and those scrumptious juices) to the skillet. Toss in the drained pasta and mix until everything is coated in creamy, dreamy goodness. If the sauce looks a bit thick, just stir in splashes of your reserved pasta water until it glistens like it’s been on a skincare regimen.
Finish & serve: Taste and adjust salt and pepper as needed. Garnish with the chopped parsley and serve immediately. Enjoy your masterpiece before it starts to call your name while you think about that second helping.
Common Mistakes to Avoid
Now I don’t want you going all culinary rookie on me, so here are some common mistakes to sidestep.
- Skipping the seasoning: If you think chicken alone is enough flavor, you’re in for a rude awakening. Season well; it’s your best friend in the kitchen.
- Not reserving the pasta water: Seriously, that’s liquid gold right there. You’ll want it to make your sauce cling like it’s in a romantic comedy.
- Turning the heat up too high: No one wants burnt garlic or chicken. Keep it chill. Medium heat is your best buddy here.
- Not tasting as you go: You are not a robot. Make sure to taste and adjust those seasonings to your liking.
- Waiting too long to serve: Your creamy pasta is best served hot. So don’t let it sit around while you take a bunch of selfies for Instagram.
Alternatives & Substitutions
Okay, let’s get creative. If you’re missing something or just want to shake things up, here are a few substitutions to consider.
- Chicken: Not a fan of chicken? Go ahead and swap for shrimp or even some sautéed veggies for a vegetarian vibe.
- Pasta: Use whatever pasta you have on hand. Spaghetti, linguini, or even zucchini noodles if you’re being super low-carb.
- Heavy cream: You can use half-and-half, but let’s be real; it won’t be as creamy. Or use a nut milk for a lighter version.
- Parmesan: If you’re feeling fancy, use Pecorino Romano or throw in some mozzarella for a stretchy twist.
- Butter: Olive oil can work in a pinch, though you’ll miss that rich buttery flavor.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Go for the real deal because butter is life.
Can I make this ahead of time? You could, but it’s best enjoyed freshly made. If you want to prep in advance, store the sauce and pasta separately, then combine before serving.
Is this recipe spicy? Not really unless you decide to crank up those red pepper flakes. I mean, they are optional.
How can I make it healthier? Substitute the heavy cream with Greek yogurt and the pasta with whole-grain or lentil pasta. Your body will thank you, and you can still feel fancy.
Can I freeze leftovers? Sure, if you don’t mind it being a little less creamy after thawing. Just remember to eat those leftovers within two to three months.
Can I use dried garlic instead of fresh? You could, but honestly, fresh garlic elevates this dish to heavenly status. Use fresh if you can.
How long will this keep in the fridge? Leftovers can hang out in an airtight container for about 3-4 days. Just reheat gently, and you’re good to go.
Final Thoughts
There you have it, the ultimate creamy garlic parmesan chicken pasta that will have your taste buds dancing like nobody’s watching. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! If this turned out as delicious as our imaginary culinary dialogue promised, don’t forget to share this recipe with a friend and maybe whip it up together over a glass of wine. Happy cooking!
Print
Ultimate Creamy Garlic Parmesan Chicken Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Pescetarian
Description
A quick and easy creamy garlic parmesan chicken pasta that combines rich flavors in under 30 minutes.
Ingredients
- 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb (450 g) twisted pasta (fusilli), or penne/rotini
- 3 Tbsp unsalted butter, divided
- 4-5 cloves fresh garlic, minced
- 1 ½ cups heavy cream
- ½ cup chicken broth
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning, divided
- ¼ tsp red pepper flakes, optional
- Fine salt & black pepper, to taste
- 2 Tbsp fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Cook pasta until al dente per package directions. Reserve ½ cup of pasta water, then drain.
- Pat chicken cubes dry. Season with salt, pepper, and ½ tsp Italian seasoning. In a large skillet over medium-high heat, melt 1 Tbsp butter. Sear chicken for about 3-4 minutes per side until golden and cooked through. Transfer chicken to a plate.
- Lower heat to medium. Add remaining 2 Tbsp butter, then stir in minced garlic and red pepper flakes. Cook until fragrant, about 30-60 seconds.
- Pour in chicken broth, scraping up browned bits from the skillet. Stir in heavy cream and remaining ½ tsp Italian seasoning. Let simmer for 2-3 minutes until slightly thickened.
- Reduce heat to low and gradually add Parmesan cheese, stirring until melted and smooth.
- Return chicken and juices to skillet. Toss in drained pasta until coated in sauce. Add reserved pasta water as needed for consistency.
- Adjust seasoning if necessary. Garnish with chopped parsley and serve immediately.
Notes
This recipe can be customized with shrimp or vegetables, and can be made healthier by substituting heavy cream with Greek yogurt.